Sunday, April 4, 2010

When the Big Man and I got married, I wanted to have a holiday at my house. (This was before I knew all the work it took. :)) But all the major holidays were taken. Except for Easter. And since Easter falls near both our birthdays, we snatched it.

Normally, we boil crawfish for Easter. But because of the El Nino/La Nina crazy weather we've had this season and last none of the suppliers could promise us crawfish. So we decided to mix it up and do the Cajun solution to a crowd to feed. Make a big pot of something. The following recipe is easily double and freezes well.

Using a wire whisk, blend flour into the vegetable mixture to form a white roux. Slowly add water, a little at a time, until sauce consistency is achieved. You may need to add more water to maintain the consistency of the sauce.

Bring to a rolling boil, reduce to simmer and at least cook 30mins, stirring occasionally. (Normally, I cook for hours. The longer/slower you cook it the better the flavor.) Add sherry, green onions and parsley and cook an additional 5 minutes. Season to taste using salt and cayenne pepper.

Serve over steamed white rice using a few dashes of Louisiana Gold Pepper Sauce.

I'm beginning to realize most of my cooking looks the same. Some sort of seafood (or other meat), red sauce and rice or pasta. Dang! I thought I was a creative cook.

If you have any question/comments about this recipe, pls leave me a comment or email at megmehell at yahoo.

5
comments:

I love love love etouffe. And gumbo. And having a crawfish boil, with all the juicy crawfish heads, corn, and potatoes and a cold beer. You made me miss Louisiana so badly now. A trip is definitely needed soon.